No-Knead Jalapeño Cheddar Bread Recipe

Imagine pulling a golden, crusty loaf from your oven, its craggy surface dotted with caramelized cheese and flecks of bright green jalapeño. This No-Knead Jalapeño Cheddar Bread Recipe transforms your kitchen into an artisan bakery with minimal effort and maximum flavor. The brilliant marriage of sharp cheddar and spicy jalapeños creates an irresistible bread that’s equally perfect for breakfast toast, soup accompaniment, or solo snacking.

No fancy equipment, no strenuous kneading, just a simple overnight rise that develops incredible depth and a bakery-worthy crumb. You’ll learn how to master this foolproof technique, customize heat levels to your preference, and achieve that coveted crispy crust with a pillowy interior.

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Why You’ll Love This Recipe

This No-Knead Jalapeño Cheddar Bread Recipe delivers bakery-quality results without the intimidation factor of traditional bread making. The extended fermentation period does all the work for you, developing complex flavors and creating those beautiful air pockets that make artisan bread so special. Each slice offers a thrilling textural contrast between the shatteringly crisp exterior and the tender, hole-studded crumb inside. The pockets of melted cheddar create little flavor bombs throughout, while the jalapeños add just enough heat to keep things interesting without overwhelming.

This jalapeño cheese bread requires only five minutes of hands-on time, making it accessible even for complete beginners. The dough is incredibly forgiving, transforming from a shaggy, wet mixture into a gorgeous loaf through nothing more than time and patience. Whether you’re serving it alongside chili, using it for elevated grilled cheese, or simply tearing into it warm with butter, this bread never fails to impress.

If you love sweet quick-breads, check out our [Related Bread Recipe] .

Ingredients

For the Bread Dough:

• 3 cups (375g) all-purpose flour, plus extra for dusting
• 1½ teaspoons (9g) fine sea salt
• ¼ teaspoon (1g) active dry yeast (yes, just ¼ teaspoon!)
• 1½ cups (360ml) lukewarm water (around 100°F/38°C)
• 1½ cups (170g) sharp cheddar cheese, shredded and divided
• 2 to 3 medium jalapeños (60g), seeded and diced (adjust to heat preference)

The minimal yeast creates a slow fermentation that develops exceptional flavor complexity. Sharp cheddar provides the best tangy contrast to the heat, while fresh jalapeños deliver more vibrant flavor than jarred versions. The high water content in this no knead jalapeño cheddar loaf creates steam during baking, resulting in that professional crackling crust. Using lukewarm water activates the yeast gently without shocking it, ensuring proper rise during the long fermentation period.

Pro Tips

Master Your Jalapeño Heat Level: The seeds and white membranes contain most of the capsaicin, so removing them completely gives mild heat, leaving half provides medium spice, and keeping everything delivers serious fire. Taste a small piece of your jalapeño raw before adding to gauge its heat level, as peppers vary dramatically in spiciness.

Don’t Skip the Dutch Oven: A covered Dutch oven creates a mini steam chamber that mimics professional bread ovens, producing that crackling, blistered crust home bakers dream about. The trapped moisture during the first half of baking allows the dough to expand fully before the crust sets. If you don’t have a Dutch oven, a heavy oven-safe pot with a lid works perfectly.

Time Your Rise Properly: The dough should at least double in size and look bubbly on the surface, typically taking 12 to 18 hours at room temperature. If your kitchen is cold (below 68°F), the rise might take up to 24 hours. Conversely, warmer kitchens speed things up. This flexibility makes planning easy since you can adjust timing to fit your schedule.

Instructions

Step 1: Mix the Dough

In a large mixing bowl, whisk together the flour, salt, and yeast until evenly distributed. Add the lukewarm water and stir with a wooden spoon or silicone spatula until no dry flour remains visible. The mixture will look shaggy and quite wet, which is exactly what you want for this No-Knead Jalapeño Cheddar Bread Recipe. Fold in 1 cup of the shredded cheddar cheese and all of the diced jalapeños, distributing them throughout the dough. Don’t worry about perfect incorporation; they’ll distribute more during the rising process.

Step 2: First Rise

Cover the bowl tightly with plastic wrap or a damp kitchen towel to prevent the surface from drying out. Place the bowl in a draft-free spot at room temperature and let it rise for 12 to 18 hours. The dough should more than double in size, develop bubbles across the surface, and take on a slightly fermented aroma. This long, slow fermentation is the secret to developing incredible flavor in this jalapeño cheddar no knead bread without any actual kneading.

Step 3: Shape the Dough

Generously flour a clean work surface and your hands. The dough will be quite sticky and loose, which is normal. Turn the dough out onto the floured surface and gently fold it over itself two or three times, creating a rough ball shape. Don’t overwork it; you want to maintain those air bubbles you’ve spent hours developing. The dough should feel soft, puffy, and alive in your hands.

Step 4: Second Rise

Lay a clean kitchen towel on your work surface and dust it generously with flour. Place the shaped dough seam-side down on the towel and sprinkle the remaining ½ cup of cheddar cheese over the top, pressing it gently into the surface. Cover with another floured towel and let rest for 1½ to 2 hours. The dough should puff up noticeably and feel pillowy when gently poked. During the last 30 minutes of this rise, position your oven rack in the lower third and place your Dutch oven inside. Preheat to 450°F (232°C) with the pot inside, which ensures even heat distribution.

Step 5: Bake to Golden Perfection

Very carefully remove the screaming-hot Dutch oven from your oven using heavy oven mitts. Gently lift the dough by the towel corners and flip it cheese-side up into the pot. Don’t worry if it looks messy; it will transform beautifully. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking uncovered for 15 to 20 minutes more, until the No-Knead Jalapeño Cheddar Bread Recipe develops a deep golden-brown crust and the cheese on top caramelizes to crispy perfection. The internal temperature should reach 205°F to 210°F (96°C to 99°C) when measured with an instant-read thermometer.

Step 6: Cool and Serve

Using oven mitts, carefully tip the bread out of the Dutch oven onto a wire cooling rack. Resist the temptation to slice immediately; the bread continues cooking internally as it cools. Wait at least 45 minutes before cutting, though an hour is ideal for the best texture. You’ll hear the crust crackling as it cools, a sound bakers call “singing.”

If you love sweet quick-breads, check out our [Bread Recipe ideas] .

Variations

Spicy Pepper Jack Version: Swap the cheddar for pepper jack cheese and add an extra jalapeño plus ½ teaspoon of crushed red pepper flakes for a bread with serious heat. This variation pairs beautifully with creamy soups.

Mild Family-Friendly Option: Use mild cheddar or Monterey Jack cheese and substitute the jalapeños with 1 cup of diced roasted red peppers and 2 tablespoons of fresh chopped chives. This maintains visual appeal without the spice, perfect for kids.

Everything Bagel Crust: Before the second rise, brush the top with an egg wash and sprinkle with 2 tablespoons of everything bagel seasoning. The seeds and garlic create an incredible savory crust that elevates this jalapeño cheddar bread to new heights.

Storage and Serving

Store your completely cooled No-Knead Jalapeño Cheddar Bread Recipe at room temperature in a paper bag or wrapped in a kitchen towel for up to 3 days. Avoid plastic bags, which make the crust soft and chewy rather than crisp. For longer storage, slice the bread and freeze individual portions in freezer bags for up to 3 months. Toast frozen slices directly from the freezer for quick breakfasts.

This bread shines as thick-cut toast topped with mashed avocado and a fried egg, creating a satisfying breakfast with contrasting temperatures and textures. Serve generous slices alongside a steaming bowl of tomato soup, chili, or beef stew, where it soaks up every drop of flavorful liquid. Transform it into next-level grilled cheese sandwiches, where the existing cheese in the bread melts alongside your filling for an incredibly decadent experience.

Frequently Asked Questions

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Conclusion

This No-Knead Jalapeño Cheddar Bread Recipe is comfort food at its finest with its golden, crackling crust giving way to a tender crumb studded with pockets of melted cheese and spicy jalapeño bursts. It’s the kind of dish that makes your kitchen smell like a professional bakery while requiring almost no actual work from you. The long fermentation develops complex flavors that typical quick breads simply cannot achieve, creating depth and character in every bite.

Whether you’re a nervous beginner intimidated by traditional bread recipes or an experienced baker looking for maximum flavor with minimal effort, this foolproof method delivers consistent, impressive results. Once you pull that first gorgeous loaf from your oven and hear the crust singing as it cools, you’ll understand why no-knead breads have revolutionized home baking. Share thick slices warm from the oven with butter melting into every crevice, and watch this No-Knead Jalapeño Cheddar Bread Recipe become your most requested contribution to any gathering.

If you love sweet quick-breads, check out our [Bread loaf Recipe ideas] .